Baltic Sea culinary - Poland

Every day, before dawn, fishermen set out to sea for a catch. Do you dream of fresh fish? You should try Baltic cod sous vide in onion ash, served with purée of onions, vermouth froth, and pieces of violet cauliflower. On a six-point scale, the colourful composition on the plate deserves the top score of six. The fish is delicate and sophisticated in taste, gently winey. Just perfect.

Ash:
Onions and leeks cook on the grill until carbonized through. Blend carbonized vegetables in to a fine ash and pass through a flour sieve.

Fish:
Spread half of the salt onto the tray and put the fish on it. Cover the fish with the rest of the salt. Leave it for about 6-8 minutes. Rinse fish under cold water, dry and lave on a cloth in the fridge for couple of hours. Coat the fish in ash. Vacuum seal 100% and cook sous vide 48°C for 12 minutes.

Sobusie:
In a heavy bottom pan caramelize onions and thyme. Onion needs to have nice brown color and to be sweet but not burned. Add veal stock and reduce until thick. Pure in the blender.

Vermouth Sauce:
Sweat down shallots and tarragon. Add Vermouth and white wine and reduce 75% . Add fish stock and again reduce 75%. Add double cream, bring it to the boil and pass through a sieve. Cook until silky sauce consistency is achieved.

Vermouth Foam:
Cook out the alcohol in a sauce pan. Add water and 50ml sauce. Bring it to the boil. Add lecithin and make foam. Let it stabilize for 1 minute before serving.

Cauliflower slices:
Slice the cauliflower into thin slices and keep in iced water.

Roast onion:
Peel and cut onion i quarters. Blanch in a boiling salty water, than refresh. Fry in a little olive oil.

To finish on the plate:
Put three dots of onion puree on the edge of the plate. Pour some Vermouth sauce. Place the fish in the center of the plate. Next to it put cooked red onion. Arrange cauliflower slices and cover with foam.

This website has been created within the project "Baltic Sea Culinary Routes".

This project was implemented with the support of the CBSS Project Support Facility.

The aim of the project: Developing the Culinary Routes network in the countries surrounding the Baltic Sea in order to strengthen identity and the feeling of belonging together as well as to preserve the vitality of rural regions.